Thursday, November 17, 2011

When we think 'pumpkin' what color comes to mind...for most I suspect it is the traditional orange.

All pumpkins start out green, then gradually grow into whatever color they become.

The Australian Blue ( or light grey ) is a smaller and flatter pumpkin , but adds beauty and charm to any collection.

There is a red pumpkin " Rouge D'Etant" and one called Cinderella.

The tan pumpkin is what all commercial processors use. I have cooked a tan  and find it much less stringy than all the others, milder in flavor also.

All pumpkins are the same color fruit inside.
All are packed with vitamin A and potassium and high in fiber.

All the odd shaped fruits such as the Monk's Turbin, Goose neck, and many, many other varieties are not really pumpkins...instead they are either from the squash or gourd family.

( Bea's Pumpkin Pound Cake )
Serves 10/12

1 8oz pkg cream cheese-softened
1/2 cup ( real butter ) softened
2 cups of Raw sugar
4 large eggs
2-1/2 cups pumpkin ( canned will work )
3 cups All-Purpose flour ( unbleached )
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon or nutmeg
1 tsp pure vanilla

Preheat oven to 350*

Beat cheese and butter at med. speed until creamy
Gradually add sugar, beating until light and fluffy
Add eggs-one at a time -beat just until yellow is blended
Add pumpkin and beat well

Stir together -flour, soda, baking powder cinnamon/nutmeg, and salt
Gradually add flour mixture to butter mixture-beating at low speed until blended
Add vanilla

Spoon batter into a greased and floured 10 or 12" Tube pan

Bake for 1 hour and 10 minutes or until wooden pick inserted into the center comes out clean

Cool on wire rack for until cake turns lose and comes out easily.

TIP-you can bake in 2 8 1/2 by 4 1/2 " loaf pans if desired

If you want a topping on the cake...Praline is good-

This will add extra sugar/calories to your servings :)

Praline Topping

1 cup packed brown sugar
1/2 cup whipping cream
1/4 cup real butter
1 cup powdered sugar-sifted
1 tsp vanilla

Bring sugar, whipping cream and butter to a boil in a 1 quart pan over med heat
Boil-stirring often for one minute
Remove from heat and add powdered sugar and vanilla-whisking until smooth

Use immediately..

Happy and blessed Thanksgiving season~

Bea Kunz and the Sage Hill Farms family~

Friday, November 11, 2011

The Certainty Of Uncertainty~

Many who have followed our farm project over the years will recall this tree in other colors. Every year, we get something different. Last year it was a bright golden yellow, other years it has been orange, bright red, and a combination of all those together. This year we have the most awesome burnt red/orange ever, it just keeps getting darker as the days pass. With the sun shining through it...I just had to share.

In fact, all the fall foliage has a lot of red this year.

Today I have had a combination of feelings about Veterans Day...
Joyful and grateful that my son is home and safe.

Anxious for those who are still waiting for their loved one to return...

Sad for those whom we know will not be coming home.

This beautiful place I have the pleasure of calling home, helps to ground me during times of  uncertainty and insecurities. It also reminds me of how quickly everything can change....cherish whatever good is in your life, foster that and make it your  focus .

Fear knocked, Faith answered , no one was there~

To the season~

Monday, November 07, 2011

Share The Joy That Is.....

The Season~

Many people I know combine the Thanksgiving holiday and month of November with the Christmas holiday...nothing wrong with that, it is- after all, the season of giving, counting , and sharing our blessings.

However, I often feel that the 'tree', the lights, sparkle, and gifting over-shadow the reality of  'Thanksgiving.' And if not at your house...good for you, if you think maybe yes...make this month really more about Thanksgiving...real thanks-giving.

This is the holiday we,  at Sage Hill, choose to connect with the earth, the land, and the foods that spring from her bounty to grace our table.

We've moved forward in a mighty way since the first Thanksgiving feast-which was truly about being grateful, for survival, food for a meal, and friendly neighbors to help with both processes.

The saying is " you can't go back " and to a great degree this is so...but, we can remember, reenact, and adopt the basic concept of real  " thanksgiving."

For a stress free holiday...keep it simple-simple foods, simple list of activities, simple our maker and this awesome universe he created for our survival...'thank you'  from the heart covers it all.

Holiday Tip~

To free up kitchen stress and oven space...cook your turkey on the grill, it is wonderful, slow cooked and hassle free ~yummy!

Visit the Sage Hill Farms website for all your herb and spice needs...after all, if you use big box store seasonings on  fresh foods...not a good idea ~

We thank you-and Happy Holiday's~

Bea and the Sage Hill Farms family~and friends :)